I struggled for a long time to find a pizza recipe I liked. Everything I ever found was in the “meh” category. Now that I’ve found and tweaked a good one, I can’t understand why anyone would order delivery pizza when homemade tastes so much better and is so much faster… not to mention has no nasty preservatives! I’m going to issue a word of caution: my pizzas are not overwhelmingly “pretty”. I am horrible at tossing pizza dough. My pizzas usually end up as a weird rectangle shape, but they are oh so delicious.
Another confession: While I believe wholeheartedly in the health value of sprouted flour (if you aren’t familiar with sprouted flour, it digests as a vegetable and not a carbohydrate), I freely admit that it is not the easiest flour to work with. I encourage you to add as much sprouted flour to your recipes as you like, but would also advise you to add small fractions at a time until you find a sweet spot in your recipes. For my pizza dough, I only use 1/3 sprouted flour. If you don’t use sprouted flour (I suggest you buy some though, and get familiar with it!), you can use plain old flour. But, at least buy organic so you’re avoiding GMO wheat.
Take some free time when you have it and make your dough. If you make it ahead of time and freeze it, all you have to do is take out a dough ball the day before you want to make pizza and pop it in the fridge to thaw. On pizza night, whip up your sauce, assemble your pizza and within 20 minutes of starting time, you have fresh, delicious, homemade pizza!
Kiya’s Pizza Dough
1 1/2 c. sprouted spelt flour
3 c. organic all-purpose flour
1 3/4 tsp. salt
1 tsp. instant (rapid rise) yeast
1/4 c. extra virgin olive oil
1 3/4 c. ICE COLD water
organic cornmeal for dusting
Stir together flours, salt, and yeast in large bowl (I do mine in the kitchen-aid). Slowly stir in oil and cold water (I use the dough hook on my kitchen-aid) until all flour is absorbed. Mix 5-7 minutes until you have a smooth sticky dough. The dough should clear the sides of the bowl, but stick to the bottom of the bowl. Sprinkle flour on counter and transfer dough to floured counter. Cut dough into 4 equal pieces. Sprinkle flour over dough and flour your hands. Round each piece into a ball. Mist dough generously with spray olive oil.
At this point, I put the dough balls I don’t want to use that night into individual bags and put them in the freezer. Just put one in the fridge the day before you want to use it. For dough you are not planning on freezing, rest it overnight in the fridge and take out 2 hours before you want to make pizza to let it rest at room temperature.
Kiya’s Pizza Sauce
My sauce is a little tangy due to the white wine I put in it. If you’re not a fan of the flavor white wine lends to a dish, omit the wine and substitute with water. This recipe makes enough for two pizzas.
1 6-oz. can organic tomato paste
3 oz. warm water
1 1/2 oz. organic dry white wine
3 Tbsp. grated Parmesan cheese
1 tsp. minced garlic
1 tsp. anchovy paste (yes, you can easily find this at any grocery store)
1 tsp. onion powder
1 tsp. dried oregano
1/4 tsp. dried marjoram
1/4 tsp. dried basil
1/4 tsp. pepper
1/4 tsp. salt
1/8 tsp. cayenne pepper
Whisk all ingredients together and let sit 30 minutes to develop flavor.
Make Your Pizza
Preheat your pizza stone by placing it in the oven and turning your oven on to 450 degrees. Let sit in the hot oven for at least 30 minutes. Take the pizza stone out of the oven (leaving oven on) and place on a dish towel on top of your stove. Let it sit for a couple of minutes then dust with cornmeal. Flour your hands and toss or stretch the dough to pizza size; place on the baking stone. Spread on your sauce, cheese (I slice a ball of fresh mozzarella) and toppings. Bake 8-10 minutes until crust edges are browned and cheese is bubbly. Wait about 3-5 minutes before slicing. Voila! Enjoy!